Welcome to V’s Kitchen’s UAE Chef Recipe Series.
Struggling with ideas on what to cook these days especially as we are all spending more time at home due to Covid-19? Well, over the next two months I will be sharing a selection of amazing recipes from some of the best chefs in the country to inspire you to get creative in the kitchen.
Since it’s Ramadan at the moment, I am continuing the series with a delectable Emirati recipe by talented Chef Vikas Milhoutra of Bombay Brasserie (a laid-back innovative Indian restaurant at Taj Dubai) who has been working in the culinary industry for 28 years across the globe in countries like India, Maldives, the UK, Mauritius and more- all within the Taj Group.
Let’s get to know Chef Vikas a little before we get started, shall we?:
~Your favourite country for food:Dubai- it offers the best from the globe with world class ingredients – all easily available alongside international talent.
~Your must-have kitchen tool: A Chinese wok.
~The most bizarre thing you have eaten: Crispy grasshoppers in Hong Kong.
~Your passions outside of food and cooking: It would have to be Netflix-ing.
~A chef you would love to collaborate with: Jason Atherton.
~Most requested dish you get asked to make when friends come over: My guests love being surprised when they come home. The usual trend is anything International but with a very Indian soul. For example a green Thai curry spiced Arancini tikki.
And now to get cooking! Today’s recipe is a traditional Emirati meat stew dish made typically for iftar during Ramadan.
- 1kg boneless chicken leg
- 4 red onions
- 4 tomatoes
- 2 tablespoon ginger garlic paste
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 2 tablespoon Arabic spice mix
- 2 green chillies, sliced
- 2 cups fresh coriander leaves
- 1 teaspoon dry fenugreek leaves
- 2 tablespoon corn oil
- 1 marrow (vegetable)
- Chicken stock (if required)
- 1 teaspoon cumin powder
- Prepare the ginger garlic paste and keep aside.
- Marinate chicken with oil, salt, red chili powder and turmeric.
- Slice onion and cut tomatoes into quarters.
- Peel the marrow and cut into slices or dice it.
- Heat the oil and add half of the cumin seeds, sliced onion and sauté till brown. Once the onion is brown. add half the amount of ginger garlic paste and cook for about a minute.
- Next add half the amount of red chilli powder, turmeric powder and sauté. Now add half of the tomatoes, cook it and then keep aside to cool. Once cooled purée the mixture and strain.
- In another pan heat the oil, add the remaining cumin seeds, sliced onion, green chilli and sauté. Now add the remaining ginger garlic paste, red chilli powder, turmeric and tomatoes. Sauté well.
- This is the time to add marinated the chicken. Sauté the chicken with rest of the mix. Next add the prepared strained gravy. Adjust the consistency by adding chicken stock if needed and cook till the chicken is tender.
- The marrow can be added once the chicken is about 90 per cent cooked.
- Finish the recipe with slices of ginger, chopped coriander, cumin powder, dried fenugreek leaves and Arabic Spice Mix.
- Serve the preparation with Arabic Ragag Bread.
Feel free to ask me any questions about the recipe or method and post pictures of how your Thareed Dyay turned out in the comments below. Also, please use the hashtag #invskitchen or tag @invskitchen on Instagram when you make a recipe from this site for a chance to be featured.